Pan Seared Oven Roasted Filet Mignon

Fork-tender Filet Mignon with a great garlic taste. My go-to method for this cut of the beef tenderloin. An extremely dependable 30 minutes including resting time recipe. Skill level 2/10.Start with a couple of good quality filets. I tend to be at Sam’s Club early in the day on my way home from work (today I was there at 7:30 AM), and they almost ways have some filets marked down. I think of that as aged beef. So about 8 oz 1 1/2 inch thick cuts are a great start. Trim a little. Coat with 7:2:2 seasoning (see my post on making 7:2:2 HERE) and give each side a nice sear in some butter for a few minutes and finish in a preheated oven. Don’t forget to let them rest for a few minutes before serving. All this in almost exactly 30 minutes every time.

Note: The quality of the beef is very important. If you want this to be something special, buy the Choice or Prime. The Sam’s is Choice, and we always find it excellent.

Let the meat come to room temp if you plan ahead before starting

If you don’t have a cast iron pan. YOU MUST GET ONE. For about $20 you will have a friend for life. I have a 10 inch since I’m “Cooking for 2” and I have a 12 inch “Chicken Fryer” – think frying pan with high sides.

It does not have to be cast iron. Any oven-safe pan that can move from stovetop to oven will do. If you don’t have that, sear in a stove top pan and move to a different oven safe pan to finish. If using the later technique, I would preheat the oven pan with the oven, so the filet goes in a hot pan.

Preheat oven to 400 degrees convection (or 425 regular oven). Start with 1 1/2 thick filets about 8 oz each and trimmed well. Remove any silver skin. Season all sides with 7:2:2 season. If you don’t have that, use a mixture of 1 T kosher salt, 1 t coarse pepper and 1 t of granulated garlic powder. This makes too much so season to your taste and save the rest for later. (see my post on making 7:2:2 HERE). If you don’t have the granulated garlic powder, then use regular or a clove of garlic.

In an oven safe pan (I love my 10 inch cast iron) over medium high heat melt 1 T of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem. When hot, sear both sides of the filets for 2-3 minutes. I start with “good side up” then sear, flip, sear and final flip before going to the oven.

Transfer to your preheated oven. For medium-rare about 15 minutes to get an internal temp of about 145. A little less or more depending on taste but use a thermometer to get what you want. Rare many be as little as 5 minutes so beware if you want rare.

Remove and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally and will cook a few more degrees during the rest.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Especially any recipe that has no rating please. Thank You and have a great day.

Pan Seared Oven Roasted Filet Mignon

Votes: 34 Rating: 4.32 You:

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Fork tender with a great garlic taste. My go-to method for this cut of the beef tenderloin. An extremely dependable 30-minute recipe. Skill level 2/10.

CourseMain Course

CuisineAmerican

Servings

Prep Time

2servings

2minutes

Cook Time

25minutes

Servings

Prep Time

2servings

2minutes

Cook Time

25minutes

Pan Seared Oven Roasted Filet Mignon

Votes: 34 Rating: 4.32 You:

Rate this recipe!

Print Recipe

Fork tender with a great garlic taste. My go-to method for this cut of the beef tenderloin. An extremely dependable 30-minute recipe. Skill level 2/10.

CourseMain Course

CuisineAmerican

Servings

Prep Time

2servings

2minutes

Cook Time

25minutes

Servings

Prep Time

2servings

2minutes

Cook Time

25minutes

Ingredients

2Filet Mignonabout 1 1/2 inch thick and about 8 oz

1tablespoonoilor butter

7:2:1 or 7:2:2 seasoningto taste

Servings: servings

Units:

Instructions

Preheat oven to 400 degrees convection (or 425 regular oven). Start with 1 1/2 thick filets about 8 oz each and trimmed well. Remove any silver skin. Season all sides with 7:2:2 season. If you don't have that, use a mixture of 1 T kosher salt, 1 t coarse pepper and 1 t of granulated garlic powder. This makes too much so season to your taste and save the rest for later. (see my post on making 7:2:2 HERE). If you don't have the granulated garlic powder, then use regular or a clove of garlic.

In an oven safe pan (I love my 10 inch cast iron) over medium high heat melt 1 T of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem. When hot, sear both sides of the filets for 2-3 minutes. I start with “good side up” then sear, flip, sear and final flip before going to the oven

Transfer to your preheated oven. For medium-rare about 15 minutes to get an internal temp of about 145. A little less or more depending on taste but use a thermometer to get what you want. Rare many be as little as 5 minutes so beware if you want rare.

Remove and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally and will cook a few more degrees during the rest.

Last Updated July 8, 2016

Nutrition Facts

Pan Seared Oven Roasted Filet Mignon

Amount Per Serving

Calories 347Calories from Fat 252

% Daily Value*

Total Fat 28g43%

Saturated Fat 9g45%

Polyunsaturated Fat 2g

Monounsaturated Fat 14g

Cholesterol 76mg25%

Sodium 616mg26%

Potassium 346mg10%

Protein 22g44%

Calcium4%

Iron8%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information are estimates and can vary from your actual results. This is home cooking and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Tried it last night . Absolutely yummy but I overlooked it and came out well done. I’ll get better next time. Also encouraging to hear somebody say good for any kind of steak. The iron pan searing method is a refreshing change from the ol grill.

My husband and I decided to buy steaks to celebrate our 44th anniversary instead of going out to eat. I looked on the internet for a good way to cook them inside since the BBQ is in the winter snow. My husband said this was maybe the best steak he has ever had (and we’ve had a few over the years!) I tweaked it and rubbed the steaks with fresh crushed garlic instead of garlic powder. Next time I’ll rub the steaks a couple of hours earlier to let the garlic permeate the steak even more! Great recipe! Oh, I also have individual miniature iron skillets and they were terrific!

This was quick and easy. I am not a cook but I have a very discerning 17 year old. It is only the two of us and what a nice change- no scads of left overs to worry about (kids never seem to eat left overs no matter how artfully they are repurposed!)

I tried this tonight for dinner and they came out fabulous. I thought I was a pretty experienced cook, but steak cooked any way or anything on the grill have always stumped me. You’ve helped me accomplish every recipe I’ve tried from your blog on the first try. Thanks!

absolutely awful, delete this from your recipe list. we ran out of charcoal and had to resort to A method I don’t normally use. we tried this, I cut the recommended times down by 1/3 and our beautiful filets came out worse than any meat I’ve ever attempted. this guys an idiot, worse than shoe leather. save your self the let down and embarrassment and go to another site. AWFUL!!!

I tried this recipe tonight and have done it before with great results before I read this one. I did it before very similar to this one because the grill was buried in a snow drift. Frankly it is better than what comes off the grill. Maybe you shouldn’t be buying horse meat for starters.

Thanks Vincent, There is not much you can do with people like this. The horse meat comment may be accurate but he states he cooked by time…. really how many times did I say not to do that. By the way I have a great grill filet recipe at.http://www.101cookingfortwo.com/grilled-filet-mignon-gas-grill/. The secret for grill is to rest the meat before cooking so you don’t have to overcook to get to the right temp. Plus not cooking at too high of temp.

DrDan…nice of you to be so professional to Rob. Not quite sure why Rob had such a problem with a basic recipe like this.

What made me laugh was how bitter and angry you got at DrDan…especially where you call him an idiot. Ironic considering you were driven to visit this site as a backup plan because you…wait for it…RAN OUT OF CHARCOAL! LOL…seriously dude who buys top shelf meat and then just runs out of charcoal. Anybody who prides themselves as masters of the flame always has extra coals and/or extra propane.

You sound like amateur hour at best. Keep working on your skills but think twice before you openly call someone an idiot after telling us all how unprepared you were to grill.

DrDan…recipe is solid. I stuff mine w a lump crab mix and its phenomenal.

I try not to get insulted or insulting. I do have a rule about comments and maybe should have deleted it but decided to let it go. Everybody can have an opinion. Although this one was not very constructive.

It is a fairly simple recipe, get a Maillard reaction for some great taste and then finish to temp in an oven. I have had the same technique taught at a cooking school. I suspect he wanted rare and cooked only by time. If you cook by time only, you will have things like this happen. Always cook meat to temperature not time. I give times for general guidance only. Oh well…..

No need to look any further for a perfect pan seared recipe. I used the classic cast iron skillet, a grind of sea salt and seaweed, black pepper, and garlic. The base was garlic coconut oil and butter, simply because I had the garlic coconut oil in the pantry and was eager to use it. Got the pan super hot, butter nice and frothy and off we went. Perfect Med-rare after the 15 mins. in the 400 degree oven. Thanks very much for great results without tons of steps!

It does not have to be cast iron. Any oven safe pan that can move from stove top to oven will do. If you don’t have that, sear in a stove top pan and move to a different oven safe pan to finish. If using the later technique, I would preheat the oven pan with the oven so the filet goes in a hot pan.

Man!! I can’t believe I don’t have a cast Iron skillet or an oven safe frying pan….luckily my birthday is coming up and now I know what I want! hehe. I’m really excited to try this tonight for Vday. We love steak but the bbq is buried in SO MUCH SNOW!! Thanks so much for this recipe! And also for the tips about preheating the pan if we’re skilletless! I’ve been scanning the comments to see if someone asked what I was wondering :)

Thanks for the note and rating. Be sure to cook to the final temperature and not by time along. Your comment does remind my that others may have the same questions so I copied my instructions into the body of the post. DrDan

Thanks so much for the speedy reply. I have to tell you–I am not a great cook and I needed something special for my husband for Valentines Day. We just had a baby and couldn’t go out for a romantic evening, so I tried to do my best by preparing a special candlelight meal. Being that cooking doesn’t come naturally to me–it was so helpful to follow a recipe step by step and very concise. The filets were delicious, thanks to your recipe and good instruction! I will be checking out more soon :)

Cast iron – good and hot. 3 mins each side. 10 mins in the oven for medium rare. The instructions didn’t say, but I assumed that I should leave the oven rack in the normal position and it came out wonderful. I used just cooking spray for oil.

The only cast iron I had was a griddle – I ordered a ten inch skillet about 10 minutes after devouring my beef. It was awesome.

That is when I would bacon wrap it… if I was going to do it. My trouble with bacon wrapping is that it just doesn’t seem to get the bacon done without over cooking the meat. And I like my meat more done than most people. I ruined these several times many years ago before I know better by looking at the bacon to cook. Remember cook to the temp you want and not the bacon looking nice. DrDan

I have made this twice now, with some great filets from my local butcher. My Father in Law, who swears he hates filet because it’s “too dry”, now swears it is the best steak he’s had since he went to Peter Lugers in the 80’s! I won’t ruin filets on the grill ever again! This is my go-to for impressing company from now on :-)

There is no good answer. A meat thermometer is almost require. 15 minutes gets me what I call medium rare (145). I probable would not go over 17 minutes. But variables like thickness of the meat, meat starting temp (I start with mine cold), oven variability and a few more all could change things.

Now that is not a question I would predict. Not a lot of people want to use beef tenderloin for Mexican… BUT I have done this… Years ago I would buy cheaper whole beef tenderloins, less than current “choice” grade. Some were just fine but some not so much. Without good marbling, beef tenderloin is a bit stringy and not a lot of taste… great for braising into Mexican.

I’ve tried this, your pan seared chicken breast, and bone in pork chops. I LOVE them all however with this and the chicken, my outsides got very very blackened burned ( I hate that) any ideas what I could be doing wrong?

Turn the temp down a little on the stove top and cook them a little shorter. I take them to the surface being only a little brown then into the oven. Also backing the oven temp down by 25 degrees will help some. Hope that helps. DrDan

Hi Dan! I’ve been using this recipe for nearly 2 years now and agree with everyone else–it is absolutely the best way to nail a good filet. With my oven (GE Profile), I am finding that 3-3-6 (sear 3 minutes each side, bake for 6) makes a perfect medium-rare for 8 oz. steaks.

The only real issue is having to open the windows in winter and disable the smoke alarm. My cast-iron smokes like the devil with this recipe. It’s totally worth it though.

Thanks for the note. I must admit to cast iron abuse. I have been know to scrub mine when the smoking gets bad. I then spray with some PAM and try to use it again soon. I have never had rust and rarely smoke. DrDan

I get off work and look forward to cooking but sometimes am over whelmed by recipes that require too much! I have been cooking since a young age and am continuing to learn. This website is fantastic and you are my hero! I did a version of this but used bigger streaks and different seasonings, but just wanted to say I just found and love your site!

Keep it coming!!

I also just got a crockpot for Christmas so a new level of home cooking is about to commence.

Tried this recipe tonight. The most delicious steak that I have cooked. I seared on 4 sides 2 minutes each then 15 minutes in oven. Next time will leave in oven 10 minutes, as I like my steak a little more rare. Was still fork tender and delicious. Thanks!

Absolutely wonderful! I got a prime cut filet and seasoned with salt, garlic powder, Al peppercorn seasoning, and regular black peppercorns. Followed your cooking directions exactly with excepting of adding more butter to the top while in oven. It was so juicy and cooked perfectly. Thanks for this easy recipe.

I enjoyed this. I’m not a chef by any means, but I love to cook. The seasoning I used was actually the Johnny’s seasoning, I love it on any steaks. I also used butter, instead of oil. I cooked 3 extra thick filet’s and they were awesome. I’ve only cooked filet’s over a grill. From stove top to oven, this was awesome. It was so delicious. Thank you, I will cook this over and over again.

I’m amazed this is pan seared! It looks delicious. I’m wondering if you can get the same results doing sous vide and then doing a light searing afterward. Kind of like this recipe here: http://bit.ly/filetmignonrecipe. What do you think?

It is excellent. The sous-vide method (for the readers, think plastic bag in hot water usually in a vacuum) followed by searing would certainly work… It seems a little fussy to me and cooking in plastic just doesn’t seem good to me if I can avoid it. I don’t trust chemicals (plastic) and heat that much. DrDan

Dr Dan, I just today found your website and all i have to say is thank you! The effort and detail you put into every recipe is truly light years beyond any other recipe site i have seen. With that said now my question, I have a glass top electric stove top and there is a huge debate over using cast iron pans on them. I have before but not to sear meat so do you have any idea if this would work or should i just use the side burner of my propane grill then run it to the oven?

Maybe you can’t tell but the picture is cast on a glass stove top. I do cast iron on glass and have for 30 plus years. BUT what I don’t do on the glass are ‘grill pans”… those are the ones with ridges. There are many report of those breaking the glass. That is about a $400 bill.

I plan on trying this tonight. I have a whole tenderloin im goung to cut into filets. I buy more chicken than any other meat. I know he’s looking forward to this lol it seems super easy…fingers crossed i don’t mess it up

We prepared this for Thanksgiving and it turned out very nice. Followed the directions to the letter, except that the peppercorns were lightly toasted and then ground them with mortar/pestle. Very good, simple recipe. Thanks.

Been looking for an “inside” steak recipe to use during the dead if winter here in Michigan now that I have a new dual fuel range—- gas cooktop and electric/convection oven. Thought I’d try this one.

Started with a 2″ filet removed from the fridge and seasoned 30+ minutes before cooking. Pre-heated regular oven to 425. Used a cast iron 11″ skillet and melted butter on Med High. Cooked for exactly 2 1/2 minutes each side then moved to the oven. Set timer for 12 minutes. I like my steaks on the Medium Rare side, meaning a red interior with a rare center. Removed from oven to plate and covered. Set timer for 4 minutes to rest. Filet came out 90% of what I had hoped for. It was a little more towards the Medium side. It was red and bloody throughout but did not have a “rare” center. Next time I’ll oven roast for 11 minutes or pan sear for 2 minutes a side and oven roast for 12. But for my first try, I’ll use this recipe again and again. Using Cast Iron, in my opinion, makes all the difference with this recipe.

This was my first time cooking Filet Mignon and it turned out perfect. My husband said it was the best steak he has ever had. I used a cast iron pan and after searing both sides put it in the oven on Convection roast.

I have to say, this recipe is absolutely amazing!!! Thank you so much!! I love to cook and bake, but have struggled with making the perfect steak. I cut mine a LOT thicker than normal, but they turned out awesome!!! My husband said it was the best steak he had ever had, although we could only eat half! Saving the rest for lunch tomorrow. Thank you again!

I cooked these last night. I used a little veg oil and heated the cast iron for 10-minutes. I let the steaks come to room temp and then patted them dry. I then rubbed a little oil on the steak and seasoned with coarse salt and pepper. I seared both large-flat sides for 2-minutes and then seared the sides/edges of the steak for 1-minute each. They were close to 2 inches thick. Right before I moved them to the oven I cut a few squares of butter and placed it on top of the steaks. I baked them for 10-minutes in the cast iron at 400 degrees in a regular oven and they came out perfect. Mine was a perfect medium and my wifes (who had a smaller cut) was medium-well. This was the closest taste to a Ruth’s Chris steak I have achieved yet and my new standard of cooking filets.

OMG!! The BEST RECIPE I have ever found on the internet for filet mignon!! And sooooo easy!!! This recipe is fool-proof, so anyone who says otherwise is doing something wrong. I will make this recipe and only this recipe for filet for the rest of my life!! THANK YOU!!!!!!

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